Sweet Corn Spoon Bread
Mike loves cornbread. I’ve never really understood it. It’s not that I don’t like cornbread in general. I’m just not a big fan of it. I think one of the main issues is that most of the cornbread I’ve had is dry and tastes like sawdust.
This cornbread is much softer and has a more cakelike consistency. It is not at all dry like many cornbreads I have tasted in the past. Another item of note is that this cornbread is slightly sweet.
I used vanilla yogurt in this recipe because I had some left over in the refrigerator. I bought a large container of vanilla yogurt in order to make some oatmeal recipes. Unfortunately I wasn’t able to find enough oatmeal recipes to use up all of the yogurt. Luckily, this recipe uses a whole cup of yogurt, so I was able to use up a bit of the yogurt.
This cornbread could probably be served with a meat dish, but I enjoyed this cornbread too much that I ended up just eating pieces of this as I was making dinner, instead of eating it with dinner.
- Cooking spray
- 1 (8.5 ounce) package JIFFY Corn Muffin Mix
- 1 (14.75 ounce) can cream style corn
- 1 cup frozen corn kernels
- 1 cup vanilla yogurt
- ¼ cup unsalted butter, melted
- 2 eggs
- ¼ teaspoon salt
- Preheat oven to 375 F. Lightly coat a 9" x 13" pan with nonstick cooking spray.
- In a large bowl, mix together the muffin mix, cream style corn (undrained), corn kernels (no need to defrost these), yogurt, butter, eggs and salt until well combined.
- Pour the cornbread mixture evenly into the prepared pan. Bake until the cornbread is golden brown and a fork inserted into the center of the bread comes out clean, about 25 minutes.
- Cut into squares and serve immediately.
Adapted from Damn Delicious
